Conchitas Recipe
Soft inside, crispy outside, and with a vanilla flavor that will transport you. The perfect combination of sweet and salty in every bite!
Soft inside, crispy outside, and with a vanilla flavor that will transport you. The perfect combination of sweet and salty in every bite!
- 500 gr. of Harina Del Valle®
- 7 gr. of salt
- 12 gr. of yeast
- 180 ml. of milk
- 3 eggs
- 10 ml. of vanilla
- 95 gr. of sugar
- 100 gr. of butter
- 100 gr. of Harina Del Valle®
- 100 gr. of vegetable shortening
- 100 gr. of powdered sugar
- 7 ml. of vanilla
- 1 tbsp. of cocoa
Prepare the Dough: In a mixer, combine 500 gr. of Harina Del Valle®, 7 gr. of salt, 12 gr. of yeast, 180 ml. of milk, 10 ml. of vanilla, and 3 eggs. Knead for 30 minutes until the dough is smooth.
Add Butter and Rest: Incorporate 100 gr. of room-temperature butter into the dough and knead until it’s fully integrated. Let the dough rest for 40 minutes.
Form Dough Balls: Divide the dough into 50 gr. balls and place them on a baking sheet. Let these balls rest for 20 minutes.
Prepare the Topping: In a separate bowl, cream together 100 gr. of vegetable shortening, 100 gr. of powdered sugar, and 7 ml. of vanilla. Then, add 100 gr. of Harina Del Valle®.
Flavor the Topping: Divide the topping mixture into two portions. Add 1 tbsp. of cocoa to one portion and mix well.
Cover and Score: Cover each concha dough ball with the prepared topping. Use a knife to score the surface of the topping, creating the traditional concha design.
Bake: Bake in a preheated oven at 180°C (350°F) for 15 minutes.
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